I feel like I’ve been slacking a bit lately in the recipe reviews department. Reviewing new-to-me recipes from different magazines and websites was my original mission in creating this blog, and it is important to me that I continue doing so! I love sharing my kitchen creations with you. And I hope you enjoy hearing about them.
Today’s post is about a recipe that I tried from Taste of Home’s Simple and Delicious magazine, called Hearty Penne Beef.
First I browned one pound of ground beef. I used ground sirloin to keep things a little leaner. Then I added 1 tsp of minced garlic, and sautéed for an additional minute. Drain excess fat from the beef.
Next, add a can of tomato puree. I do believe this is the first time I’ve ever purchased tomato puree. s you might guess, it’s like really thick tomato sauce. I think canned crushed tomatoes would be tasty as well, for a little extra texture.
A few more additions at this point, including: beef broth…
…salt, pepper, and Worcestershire sauce.
“Woost-a-shire” as I say, and huz always makes fun of me. It’s how Rachael Ray says it! I think I’m not that far off.
Simmer for 15 minutes, uncovered, to allow the mixture to reduce and thicken.
Meanwhile, cook 1 3/4 cups penne pasta according to package instructions.
After simmering the sauce for 15 minutes, add 2 cups of spinach. I recommend chopping it up if the leaves are really big (I didn’t chop it and wished I had.)
Stir, and simmer for another couple minutes until the spinach has wilted.
How now add the cooked pasta. Really any tube pasta will do.
Stir to combine. Looks pretty good right now!
But we can’t leave off the cheese.
Cover for a couple minutes until the cheese has melted and is ooey-gooey.
And there you have it!
So overall this recipe was tasty. We enjoyed it enough that I would like to make it again in the future. I have two suggestions, which I will employ next time I make it:
- Chop the spinach into smaller shreds before adding to the dish. The large spinach leaves were too much. Could also use thawed and drained frozen chopped spinach.
- Use less beef broth. Despite letting the sauce simmer and reduce for 15 minutes, I still found the sauce mixture to be too thin. The final dish was almost soupy. Next time I’ll try adding half the amount of beef broth (i.e., about 1 cup, rather than a whole 14.5 oz can)
Below you will find the original recipe.
Hearty Penne Beef
Recipe from Taste of Home
- 1-3/4 cups uncooked penne pasta
- 1 pound ground beef
- 1 teaspoon minced garlic
- 1 can (15 ounces) tomato puree
- 1 can (14-1/2 ounces) beef broth
- 1-1/2 teaspoons Italian seasoning
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 cups chopped fresh spinach
- 2 cups (8 ounces) shredded part-skim mozzarella cheese
- Cook pasta according to package directions. Meanwhile, in a Dutch oven, cook beef over medium heat until no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the tomato puree, broth, Italian seasoning, Worcestershire sauce, salt and pepper.
- Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until slightly thickened. Add spinach; cook for 1-2 minutes or until wilted.
- Drain pasta; stir into beef mixture. Sprinkle with cheese; cover and cook for 3-4 minutes or until cheese is melted.
Yield: 4 servings
My rating: 7.5/10